Squash Chorizo Stew Recipes

BUTTERNUT SQUASH AND CHICKPEA STEW

Steps:

• Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
• Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.

SQUASH & CHORIZO STEW

Steps:

• Heat a large pan, add the chorizo, then cook over a high heat for 2 mins until it starts to release its red oil. Lift the chorizo out of the pan, then add the onion and fry for 5 mins until starting to soften.
• Tip in the passata, squash and chorizo, bring to the boil, then cover and cook for 15-20 mins until the squash is softened, but not broken up. If you need to, add a little water during cooking. Season to taste, then serve in bowls scattered with parsley.

CHORIZO-STUFFED SPAGHETTI SQUASH

Steps:

• Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
• Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
• Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
• Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
• Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
• Fluff spaghetti squash strands with a fork, keeping them in the shells.
• Increase oven temperature to 400 degrees F (200 degrees C).
• Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

SLOW COOKER BUTTERNUT SQUASH STEW

Steps:

• Stir butternut squash, sausage, potatoes, celery, carrots, chickpeas, crushed tomatoes, onion, tomato sauce, green bell pepper, garlic, curry powder, cumin, five-spice powder, salt, and pepper together in a slow cooker or tagine.
• Cover and cook on High until butternut squash is tender and sausage is cooked through, about 2 hours and 30 minutes. Stir ingredients halfway through the cooking process if possible.

SOUTH AMERICAN BUTTERNUT SQUASH STEW

Steps:

• Peel squash using a potato peeler.
• Cut squash in half; remove seeds and reserve to roast.
• Dice squash flesh into 1-inch pieces; set aside.
• Heat 1/4 cup oil in large pot over medium heat.
• Add sausage; cook breaking up chunks with a wooden spoon, until sausage is brown on allsides, about 10 minutes.
• Add garlic; cook 1 minute longer.
• Stir in squash, tomatoes, broth, jalapeo, oregano, and smoked paprika.
• Partially cover pot; reduce heat to medium low.
• Cook stew, stirring occasionally, until squash is almost tender, about 20 minutes.
• Add beans and corn.
• Partially cover pot, cook 10 minutes longer.
• Stir in cilantro.
• Season stew with salt & pepper. (Serve hot sauce on the side).
• TO ROAST SQUASH SEEDS:.
• Preheat oven to 350ºF.
• Line a baking sheer with parchment paper.
• Rinse reserved seeds to remove any fibrous strands.
• Dry seeds with paper towels.
• Toss seeds with1 T extra-virgin olive oil; season with salt and pepper.
• Roast seeds on prepared baking sheet for 15 minutes.
• GARNISH:.
• Crumbled feta cheese or Cotija cheese.
• Roasted squash seeds.

WHITING STEW WITH WHITE BEANS, BUTTERNUT SQUASH AND CHORIZO

Steps:

• In a large kettle, combine the fish bones and heads, the whole onion, the annatto seeds and bay leaf with 5 quarts of water. Place over medium heat and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, skimming off any foam that accumulates on the surface. Strain the stock and discard the solids.
• Return the stock to the pan and bring to a boil. Add the beans and wine, reduce the heat and simmer, uncovered, for 60 to 90 minutes until the beans are just tender. Add the squash and simmer until tender, about 20 minutes more.
• Meanwhile, in a large skillet over medium-low heat, melt the butter and fry the chorizo until browned, about 10 minutes. Remove the sausage from the pan with a slotted spoon, set it aside and add the diced onions to the pan. Cook until golden, 7 to 10 minutes.
• When the squash is cooked, increase the heat to medium and stir in the cooked onions, the whiting and the squid. Season with salt and pepper and simmer 5 minutes. Place the stew in a large serving bowl and garnish with the chorizo and rosemary. Serve immediately.

SQUASH & CHICKEN STEW

Steps:

• In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired.